BBQ pulled jackfruit burger with smashed potatoes

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Jackfruit
Couple
1 tin
Family
2 tins
Cajun spice mix
Couple
1 packet
Family
1 packet
Onion
Couple
1/2
Family
1
Gourmet van rosa potatoes
Couple
1 bag
Family
1 bag
Water
Couple
1/2 C
Family
3/4 C
BBQ sauce
Couple
1 pottle
Family
1 pottle
Cabbage
Couple
1/8
Family
1/4
Carrot
Couple
1
Family
2
Slaw dressing
Couple
1 pottle
Family
1 pottle
Focaccia buns
Couple
2
Family
4

We love this sandwich and hope you will too! It’s meaty, smoky, tangy and sweet.

It can take a good few minutes of ‘pulling’ to get the jackfruit to come apart, use either metal tongs or a pair of forks.

 

Instructions

1

Open the jackfruit tin, strain, thinly slice and toss with cajun spice mix.

2

Put a medium pot of water on to boil with a decent pinch of salt. Preheat the oven to 190 degrees Celsius.

Peel and thinly slice the onion.

3

If the potatoes are large, cut into halves or quarters. Once the water is boiling, cook the potatoes for 20 minutes, or until tender.

Remove the thyme leaves from the stalk and roughly chop.

4

In a large fry pan, cook the jackfruit on medium-high heat with a good splash of oil for about 4 minutes, until they start to brown (don’t move it too much to allow it to brown).

Then add the thinly sliced onion. Using tongs (ideally metal ones), start to break up the jackfruit. Continue to cook for another 5 minutes or so, until the onion starts to caramelise.

Stir regularly and continue to break up the jackfruit. Add the water and three quarters of the BBQ sauce, then reduce the heat to a simmer.

Cover and cook for 20 minutes, stirring regularly (if the pan you’re using doesn’t have a lid transfer to a medium pot). Add more water or BBQ sauce, as needed. Cook until the jackfruit is soft and the sauce is thick and rich.

4

Once the potatoes are cooked and slightly cooled, gently crush the potatoes using the flat side of a knife. Place on a baking tray, drizzle over some olive oil, season with salt and pepper, sprinkle over thyme then roast for 15 to 20 minutes, or until golden.

6

As thinly as possible, slice the cabbage. Wash, then grate the carrot.

Mix the cabbage and carrot with half the slaw dressing and a pinch of salt. Taste and add more salt or dressing, as needed.

7

Cut the buns in half and toast for 2 minutes in the oven. Place some slaw on the base of the bun and top with BBQ jackfruit.

Serve roasted smashed potatoes with your favourite sauce.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday July 28th.

 

Monday

This week's recipe

Buffalo tofu sliders with sesame slider buns, caramelised onion slaw and lemony beans

Tuesday

This week's recipe

Ranch salad, mini potatoes and smoky crispy chickpeas

Wednesday

This week's recipe

Jamaican jerk jackfruit wraps

Thursday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Friday

This week's recipe

West African peanut with organic silverbeet soup and brown rice

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.